chicago style stuffed pizza

Ingredients

• Servings: 4
• 2 teaspoons white sugar
• 1 cup warm water (110 degrees f/45 degrees c)
• 1 teaspoon active dry yeast
• 3 cups unbleached all-purpose flour, divided
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 1/2 cup yellow cornmeal
• 1 1/2 teaspoons salt
• 2 tablespoons olive oil
• 1/4 pound spicy italian sausage - browned, drained and crumbled
• 9 ounces shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1/3 cup diced pepperoni
• 1/4 cup chopped onion
• 1/8 cup chopped green bell pepper
• 1 teaspoon dried oregano
• 3 cloves garlic, sliced
• 1/2 cup tomato sauce

Recipe

Cook Time: 50 mins Ready Time: 1 hr 50 mins


• to make dough: in a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. mix together and let rest in bowl for about 20 minutes, until foamy.
• meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl. when well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture. knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. place dough in a lightly oiled bowl and cover with plastic wrap. let rise until doubled in volume.
• preheat oven to 450 degrees f (230 degrees c). to make stuffing: in a large bowl combine the sausage, mozzarella cheese, parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. mix well.
• press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess. slit top crust to allow steam to vent during baking; top with tomato sauce.
• bake on lower rack at 450 degrees f (230 degrees c) for 45 minutes, or until crust is golden brown. remove from oven and allow to cool for 5 minutes, then cut and serve.